Originating in Bakewell, England, the Bakewell Tart has been adopted and welcomed into Irish homes and bakeries. It’s not easy to make, but it’s a humble and honest pudding – not too sweet, or gooey and the nuts keep the flavour grounded and the texture solid.
The idea behind blind-baking the pastry case and brushing it with egg is to ensure that the hard shell will hold the moist filling without absorbing it, thus avoiding what some chefs call the dreaded “soggy bottom.”
This recipe is adapted from Noel McMeel’s ‘Irish Pantry’ cook book featuring local producers.
- 150 grams all-purpose Mortons Flour (plus more for dusting)
- 80 grams cold, unsalted Abernethy Butter, cubed (plus more for buttering pan)
- Pinch of Duvillaun Fine Sea Salt
- 2 to 3 tablespoons very cold water
- 1 Glenballyeamon Egg, lightly beaten
- 2 tablespoons Erin Grove Raspberry Preserve
- 150 grams unsalted Abernethy Butter, at room temperature
- 150 grams superfine sugar
- 4 medium sized Glenballyeamon Eggs, plus 1 egg, divided
- 150 grams ground almonds
- Zest of 1 medium-size lemon
- 2 tablespoons sliced almonds
- Preheat oven to 325F/170C
- Place the flour, butter and salt into a large bowl.
- Rub the butter into the flour with your fingertips until the mixture resembles coarse breadcrumbs, working as quickly as possible to prevent the dough from becoming warm.
- Add 2 tablespoons of the water to the mixture, and, using a cold knife, stir until the dough binds together, adding more cold water a teaspoon at a time if the mixture if too dry.
- Wrap the dough in plastic wrap and chill for at least 15 minutes or up to 20 minutes.
- Roll out the pastry on a lightly floured board to 6 millimeters thick, then butter and line a 8-inch/20 centimeter deep tart tin with the pastry and prick the base all over with a fork.
- Chill in the refrigerator for 15 minutes.
- Line the tart shell with parchment paper and fill with dried beans or pie weights.
- Bake for 15 minutes, or until the pastry is a pale golden colour.
- Remove the beans, lightly brush the inside of the pastry case with the egg white, and bake for a further 5 minutes, or until light golden brown.
- For the filling, spread the raspberry preserve onto the base of the pastry shell and leave to cool.
- Cream the butter and sugar together until pale in colour, using an electric mixer on high speed.
- In a separate bowl, beat 3 of the eggs together with the yolk of the fourth egg.
- Add the egg mixture to the butter mixture a little at a time.
- Gently fold in the ground almonds and lemon zest.
- Pour the mixture into the cooled pastry shell and gently leave the surface to fill the whole tart evenly.
- Beat the egg white and brush the top of the pastry with it.
- Bake for 20 minutes.
- Sprinkle the flaked almonds onto the surface and bake for a further 20 minutes, or until golden and set.